Upside Down Pear Cake

  • recipe

    Upside Down Pear Cake



Dish TypeDessert
Prep Time90
Cook Time0
INGREDIENTS Total items( 13 )
  • recipe Hersheys Semi Sweet Chocolate Chips
    120 g
  • recipe Nescafe Red Mug Coffee
    50 ml
  • recipe Cabot Shredded Vermont Sharp Yellow Cheddar Cheese
    500 g
  • recipe Bayara Fine Table Salt
    1 pinch
  • recipe Al Baker All Purpose Flour
    240 g
  • recipe Foster Clarks Baking Powder
    14 g
  • recipe Almarai Fresh Milk Full Fat
    90 ml
  • recipe Dr.Oetker Vanilla Extract
    5 g
  • recipe Khaleej Medium Eggs
    4 pcs
  • recipe SIS Sugar
    200 g
  • recipe Pears Ferolle South Africa
    2 pcs
  • recipe SIS Dark Brown Sugar
    100 g
  • recipe Lurpak Unsalted Butter Block
    145 g

How to Make

  • Caramel Topping: • In a non-stick saucepan, melt the butter adding the brown sugar and a dash of salt. Stir until the mixture turns into caramel.
  • Pour the caramel into a 25 cm deep round cake mold lined with parchment paper. Arrange pears on top of caramel in a circular pattern and set aside
  • Batter: • Preheat the oven to 180°C. • In a large bowl, cream the butter and sugar using an electric hand mixer for 1 to 2 minutes on medium speed.
  • Add the vanilla extract, the egg yolks (one at a time), and the milk while mixing continuously until all the wet ingredients are incorporated.
  • Gradually add baking powder and flour mixing on low speed to get a firm consistency. Set aside.
  • In a second bowl, beat the egg whites with a dash of salt on high speed until stiff, then gently fold them into the batter using a rubber spatula
  • Pour half of the cake batter over the pears and spread evenly. Spread the remaining batter in the other cake pan.
  • Bake for about 40 to 45 minutes. Cool for 30 minutes
  • Mix the Cream cheese with instant coffee and chocolate chips. Chill.
  • Spread the Cream cheese mixture on the plain cake. Invert the pear cake and place on top.